Aperitif |
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Bubbly on arrival |
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Starters |
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Baked figs, cured ham, Cashel blue & toasted almonds on char-grilled torento bread |
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Char-grilled asparagus spears, black olive tapenade, toasted sour dough & sauce vierge V |
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½ dozen rock oysters with shallot vinegar |
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Mains |
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Roast lamb rump with purple sprouting broccoli, roasted cherry tomatoes & rosemary butter |
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Homemade gnocchi with sweet basil pesto, rocket, parmesan cream & roasted hazel nuts V |
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Herb crusted salmon fillet, crushed new potatoes, green beans and mussel & clam velouté |
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Desserts |
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Death by Chocolate Cake |
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Wild berry & champagne jelly with lemon ice cream & honey |
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Passion fruit crème brulee with orange & cointreau sorbet |
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Coffee |
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Coffee or selection of teas |
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